First, boil the cauliflower and quartered potato in a large pot until cooked and soft. Drain and save the boiled water (you may need it later). Drizzle some olive oil in a heated saucepan and saute chopped onion and diced garlic until translucent brown. Then simply put boiled cauliflower, potato, sauteed onion & garlic in a food processor or blender. Add a 1/3 carton of heavy whipping cream and 1/2 cup of the boiled cauliflower water and start to pulse/blend slowly. Add another 1/3 carton of whipping cream and continue to blend until smooth. If it is still too thick, add some more of the previously boiled water until you get a thick but soupy consistency. Finally, add in the 2 tsp of paprika and salt to taste. You can always adjust the paprika for more heat. Stir and simmer for 5 minutes over low heat. Serve with a few french baquette slices.

First, boil the cauliflower and quartered potato in a large pot until cooked and soft. Drain and save the boiled water (you may need it later). Drizzle some olive oil in a heated saucepan and saute chopped onion and diced garlic until translucent brown. Then simply put boiled cauliflower, potato, sauteed onion & garlic in a food processor or blender. Add a 1/3 carton of heavy whipping cream and 1/2 cup of the boiled cauliflower water and start to pulse/blend slowly. Add another 1/3 carton of whipping cream and continue to blend until smooth. If it is still too thick, add some more of the previously boiled water until you get a thick but soupy consistency. Finally, add in the 2 tsp of paprika and salt to taste. You can always adjust the paprika for more heat. Stir and simmer for 5 minutes over low heat. Serve with a few french baquette slices.